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Garlic Herbed Potato Wedges
By Dennis The Prescott
These spuds are tossed in a garlic, rosemary, and thyme mix, then roasted on the Traeger till golden brown. Serve them as a side dish or dip 'em in your sauce of choice.
Prep Time
10 Minutes
Cook Time
45 Minutes
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 Large | russet potatoes, cut into wedges |
| 3 Tablespoon | Olive oil |
| 6 Clove | garlic, peeled and crushed |
| 1 Tablespoon | fresh chopped rosemary |
| 1 Tablespoon | fresh chopped thyme |
| As Needed | sea salt and freshly cracked black pepper |
Steps
1
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Line a large baking sheet with parchment paper. Place the potato wedges on the baking sheet, then drizzle over the olive oil, add garlic, sprinkle over rosemary and thyme, and season well with sea salt and freshly cracked black pepper. Toss everything to mix.
Ingredients
6 Large russet potatoes, cut into wedges
3 Tablespoon Olive oil
6 Clove garlic, peeled and crushed
1 Tablespoon fresh chopped rosemary
1 Tablespoon fresh chopped thyme
As Needed sea salt and freshly cracked black pepper
3
Bake 40 to 45 minutes until potatoes are cooked through and golden brown. Enjoy!
350 ˚F / 177 ˚C
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